This recipe is translated from Cookpad Mexico. See original: 
Filete Migñon al vino tinto con echalote
Filete Migñon al vino tinto con echalote 
Filet Mignon with Red Wine and Shallots
Cachorra Loba @cook_6003960
Cooking Instructions
- 1
Marinate the steaks in 2/3 cup (about 150 ml) of wine with ground pepper. Cover and refrigerate for at least 2 hours, up to 24 hours, turning occasionally to marinate evenly.
- 2
Slice the shallots into thin strips and sauté them in olive oil. Add the red wine and a bit of ground pepper, and let the wine reduce.
- 3
Remove the steaks from the refrigerator and wrap two slices of bacon around each, securing with a toothpick. Season with salt and pepper, and fry in olive oil to your desired doneness.
- 4
Plate with a bed of the wine sauce, mashed potatoes, and sautéed asparagus.
- 5
Enjoy with a good wine.
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